Persian Kabobs

My husband and I are meat lovers so I make a lot of kabob-type dishes. This recipe is super quick, very easy, and absolutely delicious. It is also ideal if you want that grilled taste, but don't have a grill.













Ingredients:

-2 lbs. ground meat (beef, lamb, veal or venison)
-1 packet Sadaf Ground Kabob seasoning (available at your local Indian/Pakistani/Persian/Arab grocer)
-1/3 cup water
-1/4 cup olive oil

*Combine and dissolve seasoning in a bowl with water.
*Let stand for 10 minutes.
*Add ground meat to water and spice mixture and knead in well with hands.
*Add olive oil to meat and work in well.
*Shape kabobs to your liking and place on a metal or glass baking tray that has been lightly greased with olive oil. (Exercise caution if using wooden skewers in the oven as they may trigger you smoke alarm)
*Kabobs may be grilled or broiled by being placed on the middle rack of your oven.
*Turn once after 10 minutes and then remove tray from oven after another 10 minutes.

Enjoy!

Arabic Fuul Mudammas

Fuul mudammas is one of the national dishes of Sudan and Egypt, often eaten at breakfast. Though originally a peasant food, it has long been part of the daily Egyptians' diet. It is particularly renowned for being a very filling dish, with many describing it as being 'like a stone in the stomach'. This has led to it being consumed by many in the Middle East in the early morning meal to prepare for a day of fasting during Ramadan. The dish's name derives from the Egyptian language: ful is derived from the Egyptian word for fava beans, and mudammas is a Coptic word meaning "buried." The second word hints at the original cooking method, which involved burying a sealed pot of water and beans under hot coals. Thankfully, you won't have to bury anything to enjoy this flavorful dish! Bon appetit!

Ingredients:

-1 whole onion
-2 Maggi chicken bouillon cubes (available at any Indian, Pakistani, or Arabic grocer. If you don't want to use these, you may substitute one cup of chicken broth instead.)
-1/4 cup vegetable oil, ghee, or butter
-2 cans fava beans
-1 tbsp. salt
-1 small can tomato paste
-2 limes
-5 boiled eggs
-2 tbsp. garlic

*Heat the ghee/vegetable oil/butter and sauté the onion.

*Cover and leave it for at least 3 minutes.

*When the onion becomes red and close to dark red, add the chicken bouillon cubes and stir for 1 minute.

*Add the garlic and cover pan for 2 minutes.

*Make sure your stove is not too high but on medium heat.

*Add the tomato paste and a little water and leave it for at least 30 minutes on medium heat.

*After the tomato and everything is cooked well, add the fava beans after straining excess liquid from the cans.

*Cover and leave it for another 20 minutes and it's ready to eat!

(Note: Although fuul mudammas may be eaten with any kind of bread, it is best with chapati or Arabic breads.)